Name: Prosciutto beef with bearnaise
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 8
Ingredients: Bearnaise sauce; 3/4 cup white wine vinegar; 1 bay leaf; 1/2 teaspoon black peppercorns; 1 eschalot, finely chopped; 3 egg yolks; 125 gram butter, melted, cooled; 1 teaspoon tarragon leaves, chopped; 1.5 kilogram piece scotch fillet, trimmed; 2 tablespoon olive oil; 1 tablespoon horseradish cream; 1/2 bunch oregano; 10 thin slices prosciutto; steamed mixed baby vegetables of choice, to serve

Ingredients

Bearnaise sauce

3/4 cup white wine vinegar

1 bay leaf

1/2 teaspoon black peppercorns

1 eschalot, finely chopped

3 egg yolks

125 gram butter, melted, cooled

1 teaspoon tarragon leaves, chopped

1.5 kilogram piece scotch fillet, trimmed

2 tablespoon olive oil

1 tablespoon horseradish cream

1/2 bunch oregano

10 thin slices prosciutto

steamed mixed baby vegetables of choice, to serve

Method

1.Preheat barbecue to hot, 200°C. Weigh beef. Allow 15-20 minutes cooking per 500g.

2.Rub olive oil over beef. Sprinkle with salt and freshly ground black pepper. Spread with horseradish, top with oregano sprigs, then wrap with prosciutto slices.

3.Place beef on a rack in oven dish. Barbecue for 20 minutes. Turn and cook a further 30-35 minutes, until cooked to taste. Cover and allow to rest.

4.BEARNAISE SAUCE: In a small saucepan, combine vinegar, bay leaf, peppercorns and eschalot. Simmer for 3-5 minutes, until liquid is reduced to 1 1/2 tablespoons. Strain. Place egg yolks in a heatproof bowl over a saucepan of very gently simmering water. Do not allow water to touch base of bowl. Whisk in vinegar mixture. Add butter gradually, in a thin stream, whisking constantly until thick. Remove from heat. Stir in tarragon.

5.Slice beef and serve with sauce and steamed baby vegetables.

If prosciutto is unavailable, you can use thin, rindless bacon. Mustard and horseradish both go well with beef. If bearnaise sauce is too thick, gradually whisk in 1-2 tablespoons boiling water until desired consistency is reached.
Note

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Ingredients

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